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Philly Cheesesteak Hot Dog

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The Food in My Beard
Updated May 25, 2022
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Like a chili cheese dog, but instead of chili, it's topped with cheesesteak!

More About This Recipe

  • Bring home the taste of a Philadelphia classic with these cheesesteak-topped hot dogs. Of all the things we can put on top of hot dogs, you keep seeing the same ones. You got your Chicago Dog dragged through the garden, you got your Coney Dog loaded with chili, then there are the other common toppings like raw onions, relish, mustard and sauerkraut. Why aren't we getting more creative? I recently saw a hot dog on a menu that was topped with cheesesteak, and I jumped at the chance to make it at home and put my own spin on it! I was craving something spicy, so you know I needed my jalapeño and sriracha fix. There's a nice spicy bite to the hot dog with the classic, chewy cheesesteak filling. The slight sour from the pickled jalapenos is just the right foil for the super savory meat and dog. The sweet onions also contrast nicely with the spicy sriracha. Make this tonight and hang on to summer for one more day!

Philly Cheesesteak Hot Dog

  • Prep Time 30 min
  • Total 30 min
  • Servings 4
  • Ingredients 7
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Ingredients

  • 2 large white onions
  • 1 lb shaved steak
  • 4 oz Jack cheese, grated or sliced
  • 1/2 cup from 1 jar (12 oz) Old El Paso™ Hot Jalapeño Slices, (with a little bit of the juices)
  • 4 hot dogs
  • 4 hot dog buns
  • Sriracha sauce

Instructions

  • Step 
    1
    Slice the onions and cook them on medium heat with a little oil and salt until very brown, about 25 minutes.
  • Step 
    2
    Meanwhile, in a very hot cast iron pan, sear the shaved steak. Once cooked, add in the jalapenos and mix well. Add the cooked onions. Remove from heat and add the cheese. Stir well.
  • Step 
    3
    Cook the hot dogs and put them into some oversized hot dog buns. Top with your cheesesteak mixture. Add a few jalapenos on top and a nice helping of sriracha before serving!

Nutrition

No nutrition information available for this recipe
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